Oysters for Valentine’s Day

February 9, 2009

There’s nothing like a freshly shucked oyster! In fact, oysters have been intertwined throughout history as the Romans first cultivated these delectable delights over 2,000 years ago. Today, with the growing number of oyster bars across America, the popularity still continues. With their aphrodisiac reputation and the lore of the pearl, Valentine’s seems like an appropriate time to talk oysters…

Anyone looking for an opportunity to eat oysters straight from the source should visit Bay City, Oregon, where the public is welcome to take a boardwalk over to Pacific Oyster’s full production facility and witness the shuckers in action. Our operating procedures have not changed during the last 200 years and we still open each oyster by hand. It’s an amazing process to see, and a fun Oregon adventure. People can have lunch or dinner right there at the oyster bar and sample our award-winning homemade clam chowder.

For those not adventurous enough for oyster shooters, Pacific Seafood chef Gary Puetz’s recipe for oven barbecued pacific oysters is a must-try and one of my favorites:
• 2 dozen medium-sized oysters, shucked and returned to the concaved-shaped side of their shell
• Rock salt, spread evenly on a sheet pan
• 2 ½ cups Seafood Steward Barbecue Sauce or other barbecue sauce

Preheat oven to 450

Nestle the oysters in the rock salt and top each oyster with a generous dollop of barbecue sauce. Place the sheet pan on a center rack of the oven and bake for 15 to 18 minutes, or until the sauce starts to bubble.

Whether indulging in oysters or not, I hope you and your loved ones enjoy a happy Valentine’s Day!

Also, share your oyster stories and recipes… would love to hear them!


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